1.Using an immersion blender or food processor, blend all the ingredients together. Bear in mind that what you want to end up with is a thick pancake-like batter. If your batter is too runny, add a tbsp more of coconut flour until it thickens. If it's too thick, add an extra egg white or two.
2.Once your mixture is perfect—smooth and thick, yet pourable—bake it in a small brownie pan at 160 C (320 F) for about 45 minutes to an hour, or until an inserted knife comes out clean.
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|Serving Size: 1 Serving (507g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 108 (10%)|
|Amt Per Serving||% DV|
|Total Fat 12g||16 %|
|Saturated Fat 4.7g||23 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 8.5mg||3 %|
|Sodium 1514.7mg||52 %|
|Potassium 1857.9mg||49 %|
|Total Carbohydrate 194.5g||57 %|
|Dietary Fiber 27.1g||109 %|
|Sugars, other 167.3g|
|Protein 42.5g||61 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1035
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